Friday, June 5, 2009

I don't remember why I love cookies so much. I suppose it has to do with warm memories from childhood. I still have Grandmother Lucy's cookie recipes. She lived in Marshall, Missouri, and I remember riding bikes with Susan Reid, visiting Grandmother Lucy who was generous in offering cookies to us. And I remember baking Applesauce Jumbles with my sister Becky. We could eat handfuls as soon as they were ready because we were also drinking diet Tab. Who worried about calories?

Now I bake cookies almost everyday at The Beechmont for guests returning from a busy day visiting the Gettysburg Battlefield, antiquing in New Oxford, hiking and bicycling throughout the area, or visiting wineries scattered around the hills of south central Pennsylvania. There's nothing like a bit of fresh-from-the-oven sweetness before dinner.

For cookies: Pre-heat oven to 375 degrees. Grease a baking sheet or line with Silpat. In small bowl combine flour, cinnamon, salt, baking soda, and cloves. Use a whisk to blend. In large mixing bowl, beat together butter and brown sugar until well blended. Add eggs one at a time and blend. Add vanilla and applesauce, then add flour mixture. Mix, then fold in chocolate chips. Drop by rounded tablespoon onto baking sheet. Bake for 10 minutes or until done. Removed from baking sheet and place on wire rack to cool. Ice cookies with Brown Buster Glaze. Makes 3- 4 dozen. Enjoy.

Brown Buster Glaze: Melt butter in small saucepan over low heat until golden brown. Remove from heat. Blend confectioner's sugar and vanilla into butter. Stir in hot water until you reach spreading consistency.